Green Beans

Green beans have long, slender edible pods and are also called string or snap beans. Wax beans, another type of snap bean, are similar in flavour to green beans and named for their pale yellow colour. Enjoy this versatile vegetable as a side dish or part of a main-dish meal in salads, soups, stews, stir-fries and casseroles. Good source of vitamin C & fibre.

Availability

Available nearly year-round in supermarkets, the peak season for fresh green and wax beans is May through September.

Purchasing

Storage

Refrigerate unwashed beans in a perforated plastic bag for up to 5 days. For maximum crispness, it is best to use the beans within 2 days of purchase.

Preparation/Cooking

Wash the beans, then snap off and discard the stem ends, pulling any strings down along the length of the beans.

Break the beans into desired lengths or leave whole.

Steam, boil, microwave or stir-fry fresh beans until crisp-tender. For best results, use a pot or dish large enough to avoid overcrowding the beans during cooking. Do not overcook or they will lose their vibrant colour and fresh flavour.

Green beans will turn a drab colour when cooked or tossed with acidic ingredients, such as tomatoes, lemon juice and vinaigrettes. If possible, add these ingredients near the end of the cooking time or close to the serving time to retain a bright green colour.